The pumpkin and potato gnocchi without eggs with a soft texture, are a genuine and super tasty main dish. The star is, of course, the pumpkin purée with a delicate flavor. You can choose the seasoning, so you can bring a new and original version to the table every time! Read the tips at the bottom of the page to make perfect gnocchi!
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Fall, Fall, Winter
- Energy 185.63 (Kcal)
- Carbohydrates 42.10 (g) of which sugars 3.81 (g)
- Proteins 6.15 (g)
- Fat 0.41 (g) of which saturated 0.06 (g)of which unsaturated 0.04 (g)
- Fibers 2.38 (g)
- Sodium 489.60 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
INGREDIENTS FOR PUMPKIN AND POTATO GNOCCHI
- 0.88 lbs pumpkin (purée)
- 0.44 lbs potatoes (purée)
- to taste salt
- 1 1/4 cups all-purpose flour
Tools
- 1 Potato Masher
PREPARATION OF PUMPKIN GNOCCHI
Cut the pumpkin into large chunks or slices and bake in the oven for 30 minutes at 356°F. It should be very soft.
Boil the potatoes with their skins on for 20 minutes, until tender.
Once the pumpkin has cooled slightly, mash it with a fine-holed potato masher. Let it cool completely. If you’ve used a pumpkin that’s too watery, squeeze it well with a cloth to obtain a drier purée.
Do the same with the potatoes. Then, when both purées are cold, add the flour and a pinch of salt.
Mix everything together until you form a soft ball.
Cut into pieces and form logs with a thickness of about 1 – 1.5 cm (about 0.4 – 0.6 inches) and then cut into small gnocchi of about 2 cm (0.8 inches).
You can leave them smooth or stripe them with the appropriate wooden tool by gently pressing each gnocchi onto the tool.
Adriana’s Tip
The best pumpkin for making gnocchi is the delica or montavona because they are less watery.
Wait until the purées (pumpkin and potatoes) are cold before kneading, this way they will absorb less flour and you’ll get softer gnocchi.
